Low Carb Creamy Ramen! 🍜

Ingredients

• 4 cups Bone Broth (Kettle & Fire brand, low sodium, collagen‑rich)
• 1 small Onion (Diced)
• 3 cloves Garlic (Minced)
• 0.5 teaspoon Garlic Powder (Optional, adds depth)
• 0.5 teaspoon Onion Powder (Optional, enhances flavor)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (Freshly ground)
• 1 cube Chicken Bouillon (Optional, adds umami)
• 1 cup Mushrooms (Sliced (shiitake or button))
• 2 cups Bok Choy (Chopped, stems separated from leaves)
• 200 grams Low Carb Noodles (Shirataki noodles, rinsed and drained)
• 1 large Egg (One for creamy mixture, same egg boiled for topping)
• 1 tablespoon Mayonnaise (Full‑fat, preferably homemade or quality brand)
• 2 tablespoons Chili Oil (1 tbsp in mixture, 1 tbsp for drizzling)
• 200 grams Pork Belly (Thinly sliced, skin on)
• 2 stalks Green Onion (Sliced for garnish)

Instructions

1. Sauté Aromatics and Build Broth

   Heat a large pot over medium heat, add a splash of oil, then sauté the diced onion and minced garlic until fragrant, about 2 minutes. Add the bone broth, garlic powder, onion powder, salt, pepper, and optional chicken bouillon cube. Bring to a gentle simmer and let cook for 10 minutes to meld flavors.

   Time: PT15M

   Temperature: Medium heat

2. Prepare Pork Belly and Vegetables

   While the broth simmers, slice the pork belly into thin strips. In a hot frying pan, sear the pork belly skin side down until crisp, about 8‑10 minutes, turning once. In the same pan (or a second pan), quickly sauté the sliced mushrooms for 3 minutes, then add the bok choy stems and cook 2 minutes, finally tossing in the leaves for another minute. Meanwhile, place the egg in a small saucepan, cover with water, bring to a boil, then turn off heat and let sit 7 minutes for a medium‑soft boiled egg.

   Time: PT12M

   Temperature: Medium‑high heat for pork, medium heat for veggies

3. Cook Low‑Carb Noodles

   Rinse the shirataki noodles under cold water, then place them in a pot of boiling water for 2‑3 minutes. Drain using a strainer and set aside.

   Time: PT3M

   Temperature: Boiling

4. Make Creamy Egg‑Mayonnaise Mixture

   In a mixing bowl, whisk together the raw egg, mayonnaise, and 1 tablespoon of chili oil until smooth and slightly frothy. This will be swirled into the hot broth just before serving.

   Time: PT2M

5. Assemble the Ramen Bowls

   Divide the cooked noodles between two bowls. Ladle hot broth over the noodles, then slowly drizzle the egg‑mayonnaise mixture while stirring to create a silky swirl. Top with crispy pork belly, sautéed mushrooms, bok choy, sliced green onions, and the halved boiled egg. Finish with an extra drizzle of chili oil for heat.

   Time: PT2M

   Temperature: Hot

Nutrition Facts

Calories

530

Protein

30g

Carbohydrates

8g

Fat

35g

Fiber

2g